Drizzle 2 tablespoons olive oil in large pan and set to medium heat. Place three grated garlic cloves into the oil at medium heat until they begin to brown. Place cherry tomatoes in pan in an even layer and cover the pan with a tight-fitting lid. Keep at this heat and allow the tomatoes to start to burst. Once the tomatoes start to burst add hot sauce, red pepper flakes and using the underside of a wooden spoon or spatula, gently press the tomatoes, crushing them. Add the tomato paste and fold gently; the tomato paste and burst tomatoes should now be one complete sauce. (Optional: remove pan from heat and add a splash of dry red table wine.) Reduce the heat and allow the sauce to thicken. Add salt and pepper to taste and turn off heat.

Meanwhile, in another pan add remaining tablespoon of olive oil and garlic and bring to medium heat. Once garlic starts to brown, add shrimp and chorizo. Allow to cook for about 5 minutes, until shrimp are pink and chorizo is heated through. Add the spicy tomato sauce to the pan with the shrimp and chorizo and fold over well, until tomato sauce is evenly distributed. Plate and serve, garnishing with red pepper flakes.